Seared Scallops with Warm Tuscan Beans

My husband and I love this recipe. We find it full of flavor, delicious, satisfying, and the sauce is great soaked up by a nice baguette! Also, fairly quick to prepare.

We substitute Better Than Bouillon veggie stock, use S&W canned cannellini beans and a pre-washed "baby power greens" mix in place of just spinach. I think the key is to get a really nice sear on the scallops and generous salt to taste. 

The first time we made it, it was tasty but I was a little tentative with the searing, my husband prepared the scallops the next time around and got a tasty golden sear, it really elevated the dish. 

Another perk, I had gestational diabetes so this was a frequent low carb go to that left me feeling happy, satisfied, and didn't spike my blood sugar. (just too bad I couldn't help polish off the wine!)

This recipe was quite bland. After seeing Lisa M.'s review I tried to increase the flavor by increasing cook times, adding more wine and chicken broth, adding a bay leaf and increasing the spice amount. It still was bland. If you do try this recipe though, I'd recommend replacing the spinach with kale(change cook time to 5 min. instead of 1), and searing the scallops in half a tbsp butter and half a tbsp of olive oil. That being said, I will be looking for a more flavorful recipe with these main ingredients in the future.

I actually thought this recipe was very bland. Although everything worked well together, there was no impactful taste that made it special. Could use something.

I made this for my wife and I last night. Absolutely great dinner, we will make it again and this time I will not forget the basil. Modified a little doubled the garlic.

Quick and easy to make. Absolutely delicious.

Awesome! used 6 ozs kale instead of spinach. broth level good but maybe the kale took up more volume. threw leftover black beans in with great northern. i FINALLY got my scallops to sear !!!!!!! dried each one with paper towel, almost squeezing. set in refrigerator for 30 min uncovered. wiped olive oil on aluminum skillet (not nonstick) with paper towel and in 2.5 min per side they looked beautiful !!! didn't stick either. i've tried many ways and this finally worked. i used too much oil before, and metal pans seem to be better for me.

Followed the recipe and still had problems with searing the scallops. Too much water came out of them as soon as I put them in a hot skillet. Final dish was soupy as described by other raters. Drizzling Tuscan herb oil over the final dish improved the flavor.

This recipe turned out delicious. i substituted swiss chard for the spinach and chick peas for the beans as that is what i had on hand...didn't have any crushed red peppers. i didn't know how to "sear" the scallops; however, they tasted fantastic. (I don't use any non-stick cookware, just stainless steel). Easy and excellent recipe. Thank you.

This was excellent. I seared my scallops in a separate pan after preparing the bean mixture. I dusted my scallops with cornstarch seasoned with salt and pepper and this gave them a nice sear. Also I felt that 1 cup of onion was excessive so I reduced to 1/2. The final dish looked as good as any restaurant dish. I will make this again.

Fantastic! You don't have to change a thing!

I made this last night and my husband and elementary schooler loved it. I didn't have any spinach on hand so I substituted a shredded kale-broccoli-cabbage blend and it came out awesome! Will definitely make again.

This is for the people who stated that it was very bland. You must realize that you have to salt and pepper the scallops. Also you need good quality scallops. I get my jumbo scallops shipped to me by Giovanni's Fish Market in CA. Actually, I have all my seafood shipped to me. It's pricey though. You need to buy "dry" scallops as opposed to "wet". Also, scallops are supposed to be a tan color which ensures a very sweet flavor. I saute them in a non-stick pan in a little butter and olive oil They turn out nicely browned and are out of this world. Be sure you pat them completely dry before sauteing or they will not sear which could be the problem for being watery. Give it another try!

This is my go-to scallop recipe. It's simple to make yet so elegant. We made it this year for Christmas eve. I add a few chopped red peppers to give some color and added flavor to the spinach.I've also made it with shrimp.

Fast, easy, healthy. We would make this again. I would probably use pesto next time and make sure the scallops are really dry before searing. Served it with a side of cherry tomato salad. I did have a bit of a kitchen mess to clean up, but still worth it.

excellent! Easy and elegant dinner. The bonus is that it's good for you too!

Plain, dull & boring. Like my husband said, the pairing was off, the ingredients did not go together. the scallops by themselves were fine, but the spinach & beans didn't belong. There are a lot better sides for scallops than this.

Just made this tonight...it was devine! Measure everything out into bowls ahead of time, because it comes together fast. I added a little more red pepper than in the recipe, but other than that, I made it exactly as on the recipe. Wonderful! I watched the video first, so I wasn't surprised about the extra sauce like some of the reviewers. My husband made the grilled bread and we kept it warm in the oven on low while I cooked the rest. The bread was perfect for sopping up the juices! Yum!

Love this dish. I use the left over bean mixture with chicken it is really good. I use a flavored herb olive oil that gives alot of the the basil flavor as will.

This was disappointing. There was absolutely no flavor to it. I doctored it with some champagne vinegar, but was still underwhelmed. I might try it again another time because I think there's some potential, but it would require bacon (as another reviewer did), butter, and...I don't know, but something else. Also, I didn't have a whole lot of sauce to sop up with bread.

very good. added some slice shitake mushrooms to the beans & used "Super Greens" (spinach, kale, arugula & Swiss chard) salad greens.

I am not known for my cooking skills, but after making this recipe, I was thoroughly impressed. It is easy to make and tastes AMAZING. It is full of flavor AND healthy. Who knew that was possible? I used ground red pepper instead of crushed (that was what I had) and somewhat halved the recipe without measuring precisely. It came out great. This is something I can see myself craving and I will definitely be making this again.

This was amazing!!! Perfect actually. I had to use shrimp instead of scallops because my local market didn't have the scallops, but it waws cheaper with shrimp anyway. The only thing I would say would be that you proobably don't need a whole cup of the chicken broth, maybe a 1/2 cup would be better. And make sure you reduce all the liquid in the pan before you eat so that you're not having soup.

Excellent and simple recipe! If you have to use frozen scallops (or previously frozen--always ask your seafood counter, most of the time they are), you must press them first. Rinse in cool water, place between several layers of paper towels, and place a plate or small pan on top and let sit for about 20-30 minutes. This will keep the scallops from watering down in the pan and will give you a good sear. Watch them closely--without all that moisture, they'll overcook in a flash and be tough! I've use both sea and bay scallops; bays are a little harder to sear but taste just as good. Use your favorite white wine and serve with the dish. Outstanding; every bit as good as in a restaurant!

Awesome! Easy, quick and so satisfying! We used 1/2 the scallops cooking for 2, but made full amount of spinach, 1 can beans & sauce. Served with crusty multigrain bread spread with roasted garlic for dipping. Definite keeper!

Given i'm not the best cook in the world (duh) and my kitchen was a mess after this...this recipe (made exactly) was likely one of the best meals i have ever served. After watching the video and reading others' notes i served in it a pasta bowl. Well worth the mess.....flat yummmmmmieee. Yes, i'll make it again, and again, and again....

I hate to rate this so harshly, but it is by far the worst thing I've ever made out of CL. Little flavor, too watery--a total waste of time and money.

This was a decent meal, but given the expense, I wouldn't make it again ($28 for 1.5 lb. of fresh sea scallops, on sale). For that price, I want fabulous! Like many others, I had a hard time getting a good sear on the scallops, as they released so much water during cooking, and I ended up overcooking them trying to get them browned. Flavors were good, but nothing to knock your socks off.

Prepared this for dinner tonight and substituted some fresh kale for half the spinach since I had it straight from the garden. Used the smaller bay scallops because they are local to my area. Other than those subs, I followed the recipe including using the grilled bread to sop up the juices. The basil and crushed red pepper really add to the dish! Really good for a quick evening meal. I would have given it a 4 star but I don't think I would serve for company. Just a good and healthy meal for family.

WOW! What an easy and yummy meal. Made it for an easy, last minute dinner, but this would be great for having friends over as well. I didn't change anything, made as written and don't think I would change anything. I saw one reviewer was upset about it not looking like the photo - that there was more sauce. This is true, but I had watched the video prior so was expecting that. Otherwise I would have been surprised by that as well. I do think the photo is slightly misleading.

This was very good, though we made one big change. Substituted pesto for fresh basil because we had it in the fridge, so our result was more intensely flavored than the recipe. We liked it.

This recipe is super-fast and easy, not to mention totally delicious!!! My husband & I love to have it for our stay-home "date nights", but it would be great for company, too. Really great with a multigrain baguette to mop up the broth.

You know, I'm not much of a bean person, but this recipe is ultra easy and so healthy! I noticed some of you had problems with the scallops: they key is to use dry sea scallops and the pan needs very little oil and a medium high temp -- leave alone until carmelized, turn and cook just another couple minutes.. However, I agree with a bit too much liquid. Am trying this again tonight...this time I have to sub arugula for the spinach. Should be an interesting flavor!

I thought this was a great recipe. I used Bay Scallops because that was what was on sale. I also used packaged frozen spinach, but it turned out just as good (I cooked it in the microwave first). I loved the beans. Nice change from pasta, and more nutritiousness!

Fancy presentation for guest! Great taste.

There weren't any good scallops available so I made striped bass en pappilote (17 min in 400 degree oven; poured a bit of sauteed garlic slivers in olive oil, cherry tomatoes and capers on top of s&p'd fish sitting on lemon slices) to go with bean/spinach mixture. B/c of past reviews I used 1/2 cup chicken stock. Even that was a bit liquidy but not too bad. I'd do again but use 3TB wine not 1/4 cup as I did this past time b/c the wine flavor was a bit overpowering. Definitely don't use 1 cup stock! Nice flavor. 3 stars b/c way recipe is written. I also find washing, drying and leaving scallops in fridge for a while helps them get a nice sear.

We really enjoyed this recipe--I have made it a number of times. I think a rustic ciabatta bread, cut and grilled, then rubbed heavy with garlic is the best for dipping in the sauce. I used large New England Scallops, dried very well and heated the pan high to create a nice sear. Prepared just as the recipe notes, this healthy dish is a favorite of ours. Served with a wonderful bottle of wine and you are all set.

The flavors in this recipe are good and work well together. As mentioned by other reviewers, there is way too much liquid in this dish. It doesn't look at all like the picture. If I were to make this again (and honestly, I probably won't) I would use far less chicken broth, or consider eliminating it altogether. It would be a good recipe if it weren't so soupy, but even then, it probably won't knock anyone's socks off. And with scallops costing what they do, I will look elsewhere for a recipe that will.

We thought this was delicious. It was also easy to make. The only thing i did differently was add LESS olive oil to a non non-stick saute pan so the scallops would stick a little to the bottom. i deglazed pan w/a little chicken broth before putting in the onions and this added another level of flavor to the finished dish. so healthy, easy and yummy.

Very quick, delicious, and yummy. Feels like comfort food but is "special" enough to serve for company. I used my favorite chicken soup base for the chicken broth and served with hot yeast rolls. This will become one of the house specialities.

Even as I was missing a few ingredients (garlic, crushed red pepper), this dish does not disappoint. It is super quick and easy to prepare and quite delicious.

After reading of others' difficulties getting a nice-looking sear on the scallops, I patted them dry and put them (uncovered) in the refrigerator for a few hours to extract the excess moisture. (You gotta love frost-free refrigerators!) They came out looking much like the picture. We cut down a bit on the broth, but otherwise followed the recipe, and thought the entire dish was quite good. I think the scallops could use a bit more seasoning, which is easy enough to do.

I made this receipe yesterday for supper. I loved it. The spinach and the beans combination was good. I definitely will make this again. There was a little too much liquid with the spinach & beans so I probably won't add as much chicken broth. Didn't take very long to make at all.

I've made this several times with and without the scallops. The spinich and beans is great as a side dish and all of my kids eat it! It's easy and fast. This will be a regular at our house.

I fed 4 adults and a 9 year old as well as a 2 year old and all of them was licking there plate clean and asking for more! The 9 year old doesn't even like scallops and wanted more! I'll be fixing this every couple of weeks, a great taste combo. This dish is great as a everyday meal and would be just as great on special occasions. I also served garlic bread with this to sop up all the extra good juices!!! I did follow the recipe and made no changes except to double the recipe amounts for big eaters!!!

Loved this one. Great combo of flavors. Even tried it with salmon, and it was just as awesome!

I absolutely loved this dish! I give it 5 stars. You must have all ingredients chopped and ready to go before you start, because once you start cooking, it goes pretty fast! Next time I prepare this, I will let my non-stick pan get really hot to help sear the scallops better. My husband - a traditional meat-and-potato man, thought it was good. He gave it 3 stars. This was very simple to make and I will make it again.

hmm. I read reviews first and then cooked the recipe. Decided to cook some bacon and then sear the scallops in the bacon fat (not healthy I know). Crumbled the bacon into the final product to add some flavor. It was good. Also tossed in about a tbsp of balsamic vinegar at the end to add flavor. Not bad. Make again? Nah. Can think of better things to do with scallops. Healthy? Sure ... beans, spinach, scallops ... cool deal. Bacon fat? Not so cool. Bread a must for soaking up sauce. Yum.

The spinach/scallop combination was very good. Will make again.

My biggest gripe about his recipe was too much liquid in the spinach and beans. Will try again with a third of the chicken broth, and make a light white fish instead of scallops.

I seared the scallops in two batches - the second batch browned much better than the first. I think the pan must be really hot to get a good sear. I would make this recipe againl.

I liked this flavor combination. We'll do it again and add, perhaps, some sundried tomatoes to the spinach.

The dish takes longer to put together than one would think but it's well worth the effort. Delicious!

The base of the recipe is good, but its pretty bland. Needed more spices, garlic, pepper, etc. The grilled bread was delicious and I didn't have any issues cooking the scallops - I heated the pan first and seared them quickly.

This is a good recipe, but I had trouble with scallops sticking to the pan and they didn't get that nice brown crust like in the pic. Serving with bread for dipping is a must...it adds so much to the dish! I had left-overs and this was actually better the next day. I will make this again.

My scallops seared okay in the pan but became watery as they sat as I cooked the spinach and beans. Still tasted good. I forgot to mix in the basil so I ended up just sprinkling some on top. I added a bit more red pepper than the recipe calls for to the spinach mixture, and I also sprinkled the scallops with ground red pepper before cooking. I also made the suggested grilled garlic bread, which was very good! This was a good, solid recipe, but honestly I probably will not make it again--I have another recipe for scallops that my family prefers, and if I'm going to spend that much on scallops, I'll make what they like best!

Good flavor. Nice light meal. Scallops didn't brown as pictured, but read a tip afterwards to take scallops out of pan after searing first side and allow liquid to evaporate before searing 2nd side. Tends to happen with supermarket scallops that may have water added. Also, bean mixture did have quite a bit of liquid, so would also slightly reduce amount chicken broth. Would make again.

I had the same issue as the other reviewew...the scallops didn't sear very well. I patted them dry but some liquid came out in the pan. The scallops were sort of bland too. The spinach and beans was good, but it had too much liquid as well. I think you could reduce the chicken broth.

I liked the beans, but the scallops were a little bland. Also, they did not sear as in the photo. I ended up with a layer of liquid in the pan from the scallops even though I blotted them dry before cooking them.

Very tasty. It was unnusual to include cannellini beans, but we loved it. I used a 15 oz can (no 19 oz in the store), but it was plenty. Served with grilled rosemary bread - perfect to dip into the broth. 1.5# scallops = 12 or 13 large.